Crock Pot Red Beans and Rice
Total Time
7 hours and 15 minutes
Prep Time
15 minutes
Cook Time
7 hours
Rating
4.4 out of 5 stars
(21)
Ingredients
8 servings
- 1 pound uncooked (dry) red kidney beans
- 3/4 pound (12 ounces) Andouille sausage, sliced
- 5 garlic cloves, minced
- 3 celery stalks, diced
- 1 medium white onion, peeled and diced
- 1 bell pepper, cored and diced
- 2 teaspoons Creole seasoning
- 1 teaspoon hot sauce, or more/less to taste
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 7 cups chicken or vegetable stock
- Kosher salt and freshly-cracked black pepper
- for serving: cooked white or brown rice, thinly-sliced green onions
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Preparation
Step 1
Rinse the kidney beans thoroughly under water.
Step 2
Add the kidney beans, sausage, garlic, celery, onion, bell pepper, Creole seasoning, hot sauce, dried thyme, bay leaves and chicken stock to the bowl of a large slow cooker. Stir to combine.
Step 3
Cook on high for 6-8 hours, or until the kidney beans are soft and cooked through*. Taste, and season with however much salt and pepper you’d like. (I used about 1 teaspoon salt, 1/2 teaspoon pepper.**) If you’d like a spicier dish, feel free to also add in more hot sauce. Remove and discard the bay leaves.
Step 4
Serve immediately over rice, garnished with green onions.
Step 5
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